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Biscuits and Gravy

A plate of homemade biscuits with sausage gravy. A classic comfort breakfast.
  • Serves:  10
  • Prep Time:  20 min
  • Cook Time:  20 min

Ingredients

Biscuits

  • 2 ½ cups all-purpose flour, plus more for dusting
  • 8 tablespoons (1 stick) unsalted butter, cubed and very cold
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup cold buttermilk, plus more for brushing

Sausage Gravy

  • 1 pound ground breakfast sausage
  • 2 tablespoons unsalted butter
  • ⅓ cup all-purpose flour, plus more for dusting
  • 2 ½ to 3 cups whole milk
  • ¼ teaspoon garlic powder
  • ½ teaspoon fine sea salt
  • Pinch of ground nutmeg
  • Pinch of paprika
  • Freshly cracked black pepper
  • Minced fresh chives, for serving (optional)

Method

  1. Make the biscuits. Preheat the oven to 425°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.
  2. In a food processor, combine the flour and cold butter. Pulse 8 to 10 times, until the mixture resembles coarse crumbs with some pea-size pieces of butter.
  3. Add the baking powder, baking soda, and salt. Pulse 2 to 3 more times to combine. Add the buttermilk and pulse just until the dough comes together, about 8 pulses. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Using your hands, gently press the dough into a 1-inch-thick rectangle, about 6 x 10 inches. Fold the rectangle into thirds, then press it back to a 1-inch thickness. Repeat this folding and pressing process one more time.
  5. Using a 2½-inch round biscuit cutter, cut straight down without twisting. Gather the scraps, gently press together, and continue cutting until you have 10 biscuits total. Alternatively, you can cut the dough into 10 rectangular biscuits. 
  6. Arrange the biscuits on the prepared sheet pan. Brush the tops with buttermilk. Bake for 14 to 16 minutes, or until golden brown on top. Let cool slightly.
  7. Meanwhile, make the sausage gravy. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink, 8 to 10 minutes.
  8. Reduce the heat to medium-low. Add the butter to the skillet and stir until melted. Sprinkle the flour over the sausage and butter, stirring constantly, until well incorporated, about 1 minute.
  9. Slowly pour in 2½ cups of the milk, whisking constantly to prevent lumps. Increase the heat to medium and bring to a simmer. Cook, stirring frequently, until the gravy thickens, 8 to 10 minutes. If the gravy seems too thick, add more milk, ¼ cup at a time, until you reach your desired consistency.
  10. Stir in the garlic powder, salt, nutmeg, and paprika. Season to taste with black pepper.
  11. Split the warm biscuits in half and arrange on plates. Spoon the sausage gravy generously over the top. Sprinkle with chives, if desired, and serve immediately.

Notes

For the best results, make sure your butter is very cold—even frozen works great. Cold ingredients are key to achieving light, flaky biscuits.